Shahi Tukda is a famous dessert/sweet from the Mughlai cuisine. It is made using bread which is toasted lightly golden and reduced thick sweet condensed milk flavoured with elaichi and saffron is poured over these pieces. The pieces of bread absorb this decadent rich liquid and become succulent and flavourful.
This version is a quick one where bread pieces are not dunked in sugar syrup before thick milk sauce is poured over. Many recipes call for dipping toasted bread in sugar syrup to make it extra soft and moist. This will obviously make the dessert extra special. But if you are in a hurry, make this quick version.
Shahi tukda can be made ahead of time and tastes better as it chills in the refrigerator. Make this with a day’s old bread which increases its absorbing capacity. I have used homemade whole wheat bread for this recipe.
Serve this special sweet/dessert as part of your Deepavali/Diwali menu and indulge in some decadence. This sweet is truly fit for a king’s feast! Add these sweets to your list to choose from and make them this Deepavali! Why not try kalakand recipe?
- Mix milk and condensed milk, bring to a boil on low flame
- Add bread crumbs and mix well
- Increase flame and continuously stir
- Once it starts to thicken, add elaichi, nutmeg, saffron
- Let it thicken and coat the spoon. Turn off heat and let it cool
- Toast slices with ghee till golden
- Once rabri cools, pour over toasted bread slices
- Garnish with chopped pieces of pista and almonds
- Chill and serve. Pure indulgence!
Adding bread crumbs thickens the milk faster and gives a rounded taste to the thickened milk sauce. Just crumble up a couple of extra pieces of bread to make bread crumbs
Add a tbsp or two of sugar for extra sweetness. I used sweet condensed milk and we do not like it very sweet. Add according to your taste
Use a day old stale bread for better absorption of milk sauce
Toast the bread till golden it brings out the flavour of the bread with the help of ghee
Stepwise:
Mix milk and condensed milk, bring to a boil on low flame
Add bread crumbs and mix well
Increase flame and continuously stir
Once it starts to thicken, add elaichi, nutmeg, saffron
Let it thicken and coat the spoon. Turn off heat and let it cool
Toast slices with ghee till golden
Once rabri cools, pour over toasted bread slices
Garnish with chopped pieces of pista and almonds
Chill and serve. Pure indulgence!
